Baked Sweet Potato Slices are easy-to-make, super tasty, and healthy, to boot! With a touch of honey and rosemary, this pretty vegan side dish is excellent alongside just about everything, during any season.
Baked Sweet Potato Slices with rosemary and honey are one of my favorite healthy go-to side dishes. They're fantastic year round, and especially lovely during the holiday season.
It's great to serve to a crowd as it fits into many diets: vegetarian, vegan and gluten-free. And really, who doesn't love baked sweet potatoes?
Table of contents
The Ingredients
(I often suggest brands I love and use — these are only suggestions and this is not a sponsored post.)
- sweet potatoes - Choose medium-sized firm, smooth-skinned sweet potatoes without bruises or cracks.
- fresh rosemary - Look for perky bunches of fresh herbs and avoid any brown, bruised or yellow leaves.
- olive oil - I like this one.
- honey
- salt - I always cook (and bake) with Kosher salt. It’s coarse and salts foods in a subtle way that enhances their flavors without making them taste salty.
- black pepper - Preferably freshly ground.
(See recipe card below for quantities.)
These baked sweet potato slices are a good example of just a few simple ingredients coming together to create tremendous amount of flavor.
How to Make Them
- Preheat the oven to 375°F and coat a baking sheet pan with foil and a couple of tablespoons of olive oil.
- Wash, dry and cut the sweet potatoes into approximately ¼ to ½-inch slices.
- Spread the sweet potato rounds out on the prepared sheet pan and then flip them over, so both sides are coated in the oil.
- Combine honey and finely chopped rosemary in a small bowl and warm it to thin it a bit. 
- Drizzle this over the top surfaces of the potatoes.
- Place them in the oven for about twenty minutes and then sprinkle with salt and a few turns of black pepper.
- When they're done, they should be fork tender and golden on the bottoms.
(More detailed instructions are in the recipe card below.)
Recipe Tips
- Try to be consistent when you're slicing the sweet potatoes, so they cook evenly.
Substitutions
- You can substitute the fresh rosemary with dried if you'd like to. Use 1 teaspoon.
- If you don’t have honey, mix the rosemary with the olive oil, and then sprinkle the potatoes lightly with about 1 tablespoon of brown sugar.
- If you’re not a rosemary fan, thyme and oregano can be lovely too. Or even all three.
Serving Suggestions
- Baked sweet potato slices are fantastic with pork chops, grilled steak and chicken dishes.
- Served with a main course salad, they can make the meal hearty and so satisfying.
- I love them as a Thanksgiving vegan side dish.
More Scrumptious Sweet Potato Recipes
Can you make them ahead?
- Yes, you can make them up to one day ahead, keeping them in a tightly sealed container in the refrigerator. Reheat them in a 350°F oven or in the microwave. Either way, only long enough for them to get hot.
- They will still be safe to eat for up to at least five days in the refrigerator — they're just more presentable after one.
FAQ
You can leave raw sweet potatoes out, in a cool dark place (like the pantry), for up to about three weeks. They can be stored in the refrigerator for about six weeks.
Cooked sweet potatoes, wrapped tightly, can be frozen for a few months.
Do not freeze them raw unless you first peel and blanch them. To do this, place the peeled potatoes in boiling water for just a couple of minutes, then “shock” them in ice water until they’re cool. Wrapped tightly, they can be frozen this way for about six months.
I hope you love these awesome healthy Baked Sweet Potato Slices with Rosemary as much as my family and I do!
Baked Sweet Potato Slices Recipe
Ingredients
- 1 pound sweet potatoes (about 2 to 3 medium-sized potatoes),
- 2½ tablespoons olive oil
- 2 tablespoons honey
- 2 teaspoons finely chopped fresh rosemary, washed and dried
- salt and freshly ground black pepper
Instructions
- Preheat the oven and prepare the pan. Preheat the oven to 375°F and adjust a rack to the center. Line a sheet pan with foil and coat it with the olive oil.
- Prepare the sweet potatoes. Wash and dry the sweet potatoes. Then slice them into rounds that are approximately ¼ to ½ inch thick. Place them in a single layer on the prepared sheet pan. Then flip them over so both sides are coated with the oil.
- Make and add the honey-rosemary mixture. In a small bowl, combine the honey and rosemary and then warm it in the microwave, just long enough to thin it, about 8 seconds. Drizzle an even amount of this on top of the sweet potato slices and sprinkle lightly with salt. (You might need to use your finger or a pastry brush to spread the honey-rosemary mixture evenly.)
- Bake. Place the sheet pan in the preheated 375°F oven and bake until the sweet potato slices are very tender, about 20 minutes. (You can check them with a fork.) The bottoms should be caramelized and slightly crispy.
- Adjust seasonings and serve. Taste one of the slices and then, if necessary, sprinkle a bit more salt and little pepper to taste. (Here’s How to Season to Taste.)
NOTES
NUTRITION
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angiesrecipes
Simple and quick to prepare with great FLAVOURS! Totally right up my alley.
https://angiesrecipes.blogspot.com
Angie
valentina
Thank you, Angie. So happy you like this recipe. 🙂 ~Valentina
Christina Conte
OMG, this should be shared everywhere! So much better than that sweet potato thing people make with marshmallows! Looks fabulous and so simple, Valentina! Love it!
valentina
Thank you so much, Christina! Happy you like them and yes, sweet potatoes are always better sans marshmallows. 🙂 ~Valentina
David Scott Allen
This is exactly how I conned Mark into liking sweet potatoes - he hates it when they are sweet (as described above by Christina) and, in fact, calls those sweet potato dishes "crimes against nature." This is one we will make - he might not even notice the honey! 🙂
valentina
Ha! The honey just adds a little sweetness -- you can totally get away without it, especially with an especially sweet sweet potato. Enjoy and hope you and Mark have a great weekend. Stay cool!!! :- ~Valentina
David !
Funny that you should repost this right now. I’m actually making these for Thanksgiving! I made them last winter once, and the thing I like most about the recipe is how easy it is. Happy Thanksgiving
valentina
This makes me happy! Thank you, David. Yes, it's an easy delicious one. 🙂 ~Valentina
Eha Carr
Cook with sweet potatoes every week. Rosemary along with basil and thyme is one of my favourite herbs. Going by the size of my rosemary bushes in my potted herb garden, it also seems to be in love with me 😉 ! Beautiful simple recipe which makes my heart sing . . .
valentina
Thank you! Those are my three favorites too! And rosemary is one of the few things that's always growing like crazy in my yard. Love it and happy to hear you do too. Enjoy Eha, and have a lovely weekend. 🙂 ~Valentina
Rahul @samosastreet
Two of my favorite things – sweet poatoes and rosemary! This recipe looks very taste and easy to make Valentina. I love that you kept the skin on 😉
valentina
Thanks so much! I love the skin -- and so many nutrients in it. Hope you enjoy and have a lovely weekend. 🙂 ~Valentina
Diane
Omg, theses sweet potatoes looks so delicious, I can’t wait to make them!
valentina
Thanks so much, Diane! Hope you enjoy. 🙂 ~Valentina